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As the name suggests, this super quick and healthy broccoli makes a great side dish to just about anything. It's even great to have as a mid afternoon pick me up or an evening snack – so make sure you make plenty!

If you haven’t used it before, coconut aminos is a great paleo alternative to soy sauce, and for that reason I’ve included it in this recipe to give a real depth of flavour.

Broccoli Ingredients:

500g broccoli

2 cloves garlic, finely chopped

2 red chillies, deseeded and finely chopped

2 tbsp olive oil

1 handful cashews

Juice of a lime

A splash of coconut aminos

Broccoli How To:

1) In a frying pan, add the garlic, chilli and olive oil and bring to a medium heat. Fry until golden and slightly soft, taking care not to burn,

2) Cut the broccoli into medium sized florets. Add to the pan along with the cashews, and coat well with the chilli and garlic oil.

https://paleo.com.au/wp-content/uploads/2015/10/Paleo-recipe-dinner-On-the-Side-Broccoli-with-Garlic-Chilli-and-Cashews-min.jpg680680Suzhttp://paleo.com.au/wp-content/uploads/2015/09/Paleo-Network-Site-Header-Logo-White-1561.pngSuz2017-10-04 00:26:442017-10-04 08:28:35Recipe: On the Side Broccoli with Garlic, Chilli and Cashews

Sweet potatoes are a great side dish for a Paleo dinner. Bright orange and packed with vitamins A, B and C, don’t be surprised if you’re wearing sunglasses indoors and singing the alphabet whilst tucking into these!

With most things in life, the key is ‘everything in moderation.’ Not that this means you can eat pizza in moderation, but you get my point. One thing that certainly shouldn't be moderated however is your intake of delicious, fresh veggies. We could all benefit from upping our vegetable intake, and certainly shouldn't be aiming for the paltry ‘5 portions a day’ recommended by so called ‘experts.’ If you’re running out of ways to boost your veggie intake, why not give some of these ideas a try?

Make Paleo Alternatives:

Eat lots of salad!

Making your own salad is a great way to consume loads of fresh, colourful veggies in one sitting. You can throw together all sorts of leafy greens, tomatoes, peppers, cucumber, beets, broccoli, cauliflower, avocado – just about anything really!

Snack on them raw

Carrots, Cucumber, Celery and Peppers make excellent nibbles at snack time. Spread them with a little almond butter for a little indulgence if you like!

Make a vegetable based broth

This is an excellent way to use up all your leftover vegetables – simply throw them all into a pot and cook very gently for a delicious broth!

Go to your farmers market

A trip to your local farmers market can make you see vegetables in a whole new light. The colours, shapes and sizes of the produce on offer will be outstanding, and might just reignite your passion for vegetables. An otherwise boring tomato or bunch of kale will probably look much more fun here – so stock up at your local farmers market, and aim to walk away with at least one new vegetable.

How do you get extra veggies in your diet? Are there any ideas I have missed?

https://paleo.com.au/wp-content/uploads/2015/09/18-Ways-to-Get-More-Veggies-in-your-Diet-paleo-primal-vegetables-min.jpg680680Suzhttp://paleo.com.au/wp-content/uploads/2015/09/Paleo-Network-Site-Header-Logo-White-1561.pngSuz2016-06-16 09:10:482016-08-03 16:42:1818 Ways to Get More Veggies in your Diet

If you buy a pre-washed ready to eat bag of salad leaves, do you tip straight out onto a plate – or do you thoroughly wash it first? The whole idea of bagged salad mixes is convenience, so it’s no surprise most people don’t wash.

But how do they wash the salad before they bag it? Well it turns out diluted chlorine is commonly used. The chlorine is used to kill any harmful bacteria to ensure the lettuce is safe for our consumption. Seemingly even organic produce is allowed to use a weak chlorine solution for this purpose. Whilst there is supposed to be no trace of the chlorine 24 hours after treatment, do you trust your salad to be chemical free?

With outbreaks of e-coli and salmonella, it’s not surprising the salad growers are keen to sanitise their product. With salad available all year round the pressure is on to produce a cheap product – often meaning growers don’t provide sanitary conditions for their workers – hence the contamination risk. Unfortunately sanitising salad doesn’t remove the risk of contamination, it just makes it less likely.

So what’s the answer? If pre-washed salad could still be contaminated and could contain traces of chlorine is it worth paying the price premium?

Wash your own

A far better option is to spend a fraction of the cost buying fresh, unpackaged greens. Get rid of any wilted, torn or bruised leaves and let them sit in a sink full of ice cold water for 20 minutes. Use a salad spinner to get rid of the water and roll in paper towels to get the rest of the water out. If you store in plastic bags with paper towels to absorb any remaining water, they should remain fresh for over a week in the fridge.

Just a few weeks ago I converted the old sand pit that the previous occupants of my house had left behind, to a vegetable patch. Well, when I say converted, I mean mixed some topsoil into the sand. I also re-purposed an old archway they’d left behind into a climbing frame for some green beans.

I put in loads of different seeds to see what would work, and basically forgot about them – until yesterday I saw 28 fully grown beans climbing up the arch! The basil is also working well, but it looks like the spinach I planted has been a bit too much of a hit with the slugs.

I’d love to become completely self-sufficient, even if just for vegetables – hopefully with a bit more experimentation I’ll be able to plant more of what works and abandon planting seeds that have no chance in my garden.

Vegetables are surprisingly expensive to buy – and there’s no choice. There are perhaps three varieties of tomatoes, one type of zucchini, two spinach varieties – whereas in the real world there are hundreds of varieties. Take the beans as an example, they’re currently about $5 a kilo at my local supermarket (non-organic). I bought the entire packet of seeds for $1.50 and it looks like I’m going to get quite a big crop.

I also love the idea of being able to pick my dinner off the vine/ plant immediately before cooking it. You really can’t get any fresher than that! Of course, I can also guarantee that my veg hasn’t been sprayed with nasty chemicals, so that’s another huge win. And what can be more satisfying than eating the rewards of your labour!

I’m hoping that since temperatures never really get down to a frost here, I’ll be able to grow something all year round. But failing that hopefully with the aid of my dehydrator, some pickling recipes and my freezer, I should be able to wean off buying my veggies from the supermarket.

Whilst I have got a garden, I’m hardly using any space for my veg – if you’ve just got a balcony, or can squeeze in a window box, you’d be amazed what you can grow – give it a try!

I’d love to hear if you grow your own veggies, and what you’ve had most success with! Any tips would be gratefully received!

Who doesn't love pork belly!? It’s such a juicy, flavoursome and indulgent cut of meat. In this recipe, however, the vegetables are the star of the show. The wedges are everything they should be; crisp on the outside, soft and gooey in the middle, and seasoned to perfection. The beauty of using three different root vegetables is the contrast in flavours you get – no two wedges are the same!

Preheat your oven to 240C / 475F. Score the pork belly across the skin with a sharp knife, and then massage in the lard. Season well with salt, pepper and garlic powder.

Place the meat skin side up in a large roasting dish. Place on the top shelf of the oven for 15 minutes, until the skin starts to bubble and is golden brown. At this point, lower the heat to 180C / 350F, and set the timer for an hour and a quarter.

Peel the vegetables, and remove the core from the parsnips. Chop into wedges about 2cm thick – and don’t be afraid to leave jagged edges, as these will go lovely and crispy. Arrange them all in a roasting dish, and toss in the melted ghee / coconut oil. Season well with the salt, pepper and garlic powder, and transfer to the bottom shelf of the oven when there are 40 minutes left on the timer. Toss once or twice during the cooking time.

When the time is up, remove the pork from the oven and leave to rest for 10 minutes. Carve the meat, and remove the wedges from the oven to serve alongside.

No matter how healthy a lifestyle we may lead, sometimes every day pressures can catch up on us and leave us feeling a little run down. Get yourself back on track with this vibrant, nutrient dense green vegetable juice.

I invested in a juicer about two years ago, and its one of the best purchases I have ever made for my kitchen. If you don’t have one, try whizzing this up in a high powered blender. You’ll get a little froth on top, but the health benefits will all be there.

I hadn't given much thought to sulphurous veggies, until reading about the Dr. Terry Wahls protocol. Dr Terry Wahls reversed her multiple sclerosis in part, by modifying her diet. She recommends eating 3 cups of leafy greens, 3 cups of antioxidants and 3 cups of sulfurous veggies every day.

What’s so special about sulfur and why should we eat more?

It might smells like rotten eggs, but sulphur is found all throughout our body in the connective tissues such as nerve cells, skin, hair and nails. It’s therefore essential that we can replenish the sulphur in our bodies – and what better way than eating sulfurous veggies?

So which vegetables are good sources of sulphur?

Broccoli

Broccoli is the top vegetable in the list of sulphurous vegetables. This cabbage is rich in the sulfur glucoraphanin. As soon as broccoli is chewed on or cut, the glucoraphanin is transformed into sulforaphane.

Other cabbages

Like broccoli, Brussels sprouts, cauliflower, red cabbage and all the other forms of cabbage, are sulfurous vegetables. They contain organic sulphurous substances and are packed with vitamins.

Vitamin U, or cabagin, can be found in cabbages too, another reason to eat more cabbage. Cabbages are also rich in indoles, which help regulate estrogen metabolism. What is there not to love?!

Garlic

Garlic is probably the most used medicinal plant in history. Garlic works as an anticoagulant, which decreases the silting of platelets and inhibits the formation of blood clots.

Garlic also helps the immune system. The different sulfur compounds have antibacterial, antiviral, antiparasitic and antifungal properties.

Asparagus

As well as being a great source of sulphur, asparagus is rich in glutathione.

Other Sulphurous Vegetables

Chicory, endive and onions are also good sources of sulfur.

How to eat more sulfurous veggies?

You can eat these vegetable raw of cooked, so try adding to salads, or using for a green smoothie. Keep you fridge stocked with prepared veggies, to make it easy to add them to your meals.

How much do sulphurous veggies play a role in your diet? Have you tried the Dr Terry Wahls protocol? Share your thoughts in the comments below!

https://paleo.com.au/wp-content/uploads/2015/09/Why-You-Should-Add-More-Sulphurous-Veggies-To-Your-Diet-Dr-Tery-Wahls-paleo-diet-primal-min.jpg680680Suzhttp://paleo.com.au/wp-content/uploads/2015/09/Paleo-Network-Site-Header-Logo-White-1561.pngSuz2013-11-07 00:15:422015-12-02 09:43:36Why You Should Add More Sulphurous Veggies To Your Diet

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